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Monday, September 26, 2016

Okra in Coconut and Cashew Gravy

This delicious okra cooked in this coconut and cashew gravy goes well with rice and flatbread.

For the gravy

5 to 6 raw cashews soaked in 1/4 cup water

3 tbsp fresh coconut grated1 to 2 tbsp oil

1 onion chopped

1 tomato chopped

about 10 curry leaves

3 garlic grated

2" ginger peeled and grated

1/4 tsp mustard seeds

1/2 tsp turmeric

3/4 tbsp coriander powder

3/4 tbsp to 1 tbsp chillie powder to taste

1/2 tbsp salt to taste

1/4 tsp asafoetida

Okra

Oil to fry

In a blender make a paste with the cashews, the soaked water, and coconut and leave it aside.

Wash and dry the okra. Then cut and discard the top and bottom of the okra. Okra should be cut into 2" pieces. While making the gravy heat a pan with oil and fry the okra on high heat. The okra should not become golden or loose its colour. Once it is fried, it will loose its stickiness and hold its shape with a bite to it.

Heat 1 or 2 tbsp of oil and sauté the onions until it is golden brown in medium high heat, add the curry leaves then add the ginger and garlic and sauté. Add the tomatoes and once it is cooked, add the spices and salt. Let the spices cook until the raw smell goes off.

Add the cashew and coconut paste and let it cook, covered for about 5 to 7 minutes. Add the fried okra into the gravy and toss it well, let this cook for about 2 minutes. Then add the asafoetida, mix it and cook for a minute before switching off the heat. Serve hot as a side dish with rice or flat bread.